Changes in Color and Some Bioactive Properties of Cape Gooseberry Leathers Dried Under Different Conditions During Storage

Year 2025, Volume: 23 Issue: 1, 20 - 27, 11.05.2025

Osman Onur Kara , Erdogan Küçüköner

https://doi.org/10.24323/akademik-gida.1697170

Abstract

Fruit leathers are considered a type of alternative confectionery and are regarded as healthy snack options. In this study, cape gooseberry leathers were prepared using different drying methods, and the changes in their color, browning index, phenolic composition, sugar content, as well as levels of α-carotene and β-carotene, were monitored over a six-month storage period. The production technique for cape gooseberry leathers followed the traditional method used for making pestil, a well-known Turkish fruit leather, utilizing starch, sugar, and lemon. Immediately after production, the browning index of the samples ranged from 1.25 to 1.73 A420/g dry weight (dw). However, a significant increase in browning index values was found in all samples during the final two months of storage, reaching between 2.762 and 3.278 A420/g dw by the end of the six months. It was found that β-carotene levels were significantly higher than α-carotene levels in the samples. Both α-carotene and β-carotene contents decreased significantly during storage, with sun-dried samples experiencing the greatest reduction in β-carotene. Analysis of the phenolic profile revealed the presence of rutin, gallic acid, vanillic acid, p-coumaric acid, ferulic acid, and cinnamic acid in the fruit leathers. Some phenolic compounds decreased in concentration after six months of storage.

Keywords

Fruit leather , Pestil , Color , Bioactive properties

Farklı Koşullarda Kurutulan Altınçilek Pestillerinin Depolama Boyunca Renk ve Bazı Biyoaktif Özelliklerindeki Değişimler

Abstract

Meyve pestilleri, alternatif şekerleme türlerinden biri olarak kabul edilir ve sağlıklı atıştırmalık seçenekleri arasında görülür. Bu çalışmada, farklı kurutma yöntemleri kullanılarak altın çilek pestilleri hazırlanmış ve altı aylık depolama süresi boyunca renk, kahverengileşme indeksi, fenolik bileşim, şeker içeriği ile α-karoten ve β-karoten seviyelerindeki değişimler izlenmiştir. Altın çilek pestillerinin üretim tekniği, nişasta, şeker ve limon kullanılarak yapılan, Türkiye'nin tanınmış meyve pestillerinden pestil yapımında kullanılan geleneksel yöntemi takip etmiştir. Üretimden hemen sonra örneklerin kahverengileşme indeksi 1,25 ile 1,73 A420/g kuru ağırlık (ka) arasında değişmiştir. Ancak, depolamanın son iki ayında tüm örneklerde kahverengileşme indeksi değerlerinde önemli bir artış gözlemlenmiş ve altı ayın sonunda bu değerler 2,762 ile 3,278 A420/g ka arasında değişmiştir. Örneklerde β-karoten seviyelerinin α-karoten seviyelerinden anlamlı derecede daha yüksek olduğu bulunmuştur. Depolama süresince hem α-karoten hem de β-karoten içerikleri önemli ölçüde azalmış, güneşte kurutulan örnekler β-karoten miktarında en büyük düşüşü göstermiştir. Fenolik profil analizi, meyve pestillerinde rutin, gallik asit, vanilik asit, p-kumarik asit, ferulik asit ve sinnamik asit gibi bileşiklerin varlığını ortaya koymuştur. Bazı fenolik bileşiklerin konsantrasyonlarının, altı aylık depolama süresi sonunda azaldığı tespit edilmiştir.

Keywords

Pestil , Renk , Biyoaktif özellikler

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